Step 1

Preheat your oven to 170C/150C Fan, and line two 6" deep cake tins with parchment paper.

Step 2

Add the unsalted butter and light brown sugar to a bowl, and beat until light and fluffy.

Step 3

Add in the self raising flour, eggs, cocoa powder and vanilla extract and beat again until a lovely smooth cake mixture is formed.

Step 4

Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)

Step 5

Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.

Step 6

Add the the dark chocolate and milk chocolate to a large bowl.

Step 7

Add the cream to a pan and heat until just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).

Step 8

Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!

Step 9

You can also whip the ganache with an electric whisk to make it lighter and more mousse like.

Step 10

Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.

Step 11

Add in your icing sugar a little at a time and beat fully until its light and fluffy.

Step 12

Add the nutella and beat again until smooth.

Step 13

Level the cakes off if necessary. Split the two cakes into two so you have four layers in total

Step 14

Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.

Step 15

Spread some buttercream onto the first layer, sprinkle on some chopped hazelnuts and add the second sponge. Repeat until you reach the top layer of cake.

Step 16

Spread some buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.

Step 17

Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper.

Step 18

Once the ganache is on, refrigerate the cakes for another 30 minutes.

Step 19

Once set, flick some gold food paint onto the sides of the cake.

Step 20

Add the the dark chocolate, milk chocolate and double cream to a jug and melt until smooth.

Step 21

Using a small piping bag or spoon, drip this down the sides of the cake. Top the cake with the Ferrero Rocher and rest of the chopped hazelnuts.